Galinhada

Rinse the rice until the water runs clear and drain well. Pat the chicken thighs dry, rub with salt and black pepper, and let sit for 30 minutes.

Heat the oil in a wide, heavy-bottomed pot over medium-high heat. Sear the chicken thighs for 5–7 minutes per side until golden brown, then transfer to a plate.

In the same pot, sauté the onion for 3–4 minutes, add the garlic and bell pepper, and cook for another 2 minutes, scraping up the browned bits from the bottom.

Add the tomatoes, turmeric, sweet paprika and bay leaf. Simmer for 5 minutes, until the tomatoes soften and form a thick base.

Return the chicken thighs to the pot, stir in the rice and cook, stirring, for 1–2 minutes so the grains are coated in the juices and oil. Pour in the hot water, check the salt and bring to a boil.

Cover with a lid, reduce the heat to the lowest setting and cook for 25–30 minutes without stirring, until the rice is tender and the chicken is cooked through.

Remove the pot from the heat and let it stand, covered, for 10 minutes. Discard the bay leaf, fluff the rice with a fork, sprinkle with cilantro and serve hot.